Sweet Potato Turkey Poppers with Avocado Ranch Dip

These little bites make a perfect pool day snack or healthy, light lunch.

Recipe by Sarah McCullen

Sweet Potato Turkey Poppers

  • 1 medium sweet potato

  • 1 pound ground turkey

  • 2 eggs

  • 2 tablespoons white whole wheat flour

  • 3 tablespoons buffalo sauce

  • 1 tablespoon garlic, minced or crushed

  • 1 teaspoon salt

  • 3 scallions, chopped

Heat oven to 400°F. Wash sweet potato with warm water, pat dry and chop. Place sweet potato in food processer and pulse until pieces resemble rice. Combine sweet potato, turkey, eggs and flour in a large bowl, and mix until combined. Add buffalo sauce, garlic, salt and scallions, and mix until combined.


Using a tablespoon or cookie scoop, place golf ball-sized scoops of the mixture on a lightly greased baking sheet. Place on the middle rack of the oven, and bake for 25-30 minutes. Serve with avocado ranch dip.


Avocado Ranch Dip

  • ½ cup mayonnaise

  • 1 avocado

  • ¼ cup almond milk

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons dried parsley

  • 2 tablespoons dried dill

  • 1 tablespoon dried onion

  • 1 tablespoon garlic powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper


Place mayonnaise and avocado in food processor and mix about 2 minutes, or until creamy. Add almond milk, apple cider vinegar and spices, pulsing to mix well. Scrape mixture down sides of the processor and pulse one last time. For a thinner consistency, continue adding almond milk 1 tablespoon at a time.

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Oxford, Mississippi | United States

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